Lamb pilaf in a slow cooker according to a step by step recipe with photo

Kitchen appliances and utensils:

slow cooker;
tea spoon;
tablespoon;
knife;
cutting board;
multicooker blade;
paper towels.

Ingredients

Long grain rice	500 g
Mutton	500 g
Carrot	1-2 pcs.
Bow	2-3 pcs.
Garlic	1 head
Zira	1 tsp
Barberry	1 tsp
Turmeric	½ tsp
Ground chili	¼ tsp
Coriander	½ tsp
Salt	taste
Water	900-1000 ml

Did you know?For cooking pilaf, any part of lamb is suitable, with the possible exception of shanks. Therefore, it is really important to choose fresh and high-quality meat: benign mutton is firm and elastic to the touch, its fat is white. If the fat has a certain yellowness and friability, then this is the meat of an old sheep or sheep. When buying, do not forget to do a test for the pit after pressing - it should align. Having a good sniff, you can determine the degree of freshness - the smell should be pleasant, without mustiness and decay.

Step cooking

Product Preparation

Take 500 g of long-grain rice and rinse it thoroughly so that the water eventually becomes completely transparent. To remove excess starch from it - this will make the dish crumbly, you can pre-soak the rice for 30 minutes.
Wash the lamb, dry with paper towels and remove all the films. We cut the meat into small pieces; those that contain lard, set aside separately.
Peel and chop my carrots and onions under running water: carrots - thin straws or small semicircles, and onions - small cubes. Wash the garlic well, but do not peel it.

Cooking pilaf

In the preheated bowl of the multicooker in the "Frying" mode, we send pieces of lamb with fat or just pieces of fat, and let the fat melt. This is necessary in order not to use vegetable or butter.
As soon as the lard is fried to the state of cracklings, add the rest of the meat to the bowl and fry until golden brown.
Add chopped carrots and onions, mix and fry with the meat for 1-2 minutes.
Fill the bowl with water so that the liquid completely covers the meat and vegetables.
Add seasonings: 1 tsp. zira, 1 tsp barberry, ½ tsp turmeric, ¼ tsp ground chili and ½ tsp. coriander. You can use other spices that you like in arbitrary proportions, and you can also use the already prepared mixture for pilaf. Also, to taste, salt the dish and mix the ingredients.
We switch the multicooker to the "Extinguishing" mode and prepare a zirvak (broth for pilaf) for 30-60 minutes, which will depend on the type and freshness of the meat, as well as the age of the animal.
When the zirvak is ready, pour the prepared rice into it from above, spread it throughout the multicooker bowl and see that the broth covers the cereal by 1.5-2 cm; if necessary, pour hot boiled water.
Bring the rice to readiness (15-20 minutes). 5 minutes before the end of cooking, insert the head of garlic into the rice.
At the end, remove the garlic from the pilaf and mix it so that the products are even better connected.
We serve pilaf as a second or independent dish with a head of garlic, hot chili pepper, yeast-free flat cake, kefir or tan.

Video recipe

You can also consolidate your knowledge about cooking lamb pilaf in a slow cooker with the help of a video in which all the stages of creating this dish are embedded.

Now, if you are the happy owner of an indispensable multicooker in the kitchen now, you can easily and in a short period of time cook a delicious, satisfying and fragrant pilaf with lamb. Due to the abundance of spices and the right meat, pilaf from a slow cooker is unlikely to yield even to a similar dish from a cauldron, so shake this recipe on your mustache and rather cook mutton pilaf for the whole family. And what do you like to cook in a slow cooker? Does it often replace you with a familiar stove? We are waiting for stories in the comments. Also write if you have tips and additions to this recipe. Enjoy your meal and creative inspiration in the kitchen!

Other recipes for pilaf

Pilaf in the oven
Chicken Pilaf
Pork pilaf in a pan
Uzbek pilaf with chicken
Pork pilaf in a slow cooker

Enjoy your meal!